in Eastern Europe

Strudel

updated

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Ingredients for 3 servings:

  • 500 g flour
  • 250 ml water
  • 1 egg(s)
  • 4 m.-sized potatoes
  • 3 tbsp oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

in the Bessarabian style

Make a dough from flour, water, and egg. Cover the dough and let it rest for about 15 minutes. Then divide the dough into equal-sized pieces. Roll them out and brush with warm oil, letting the oil soak in for a while. Stretch the dough evenly (until you can read a newspaper through it). Fold each stretched piece of dough twice and cut into smaller pieces. Place peeled and quartered potatoes on the bottom of a pot. Barely cover with water. Place the strudel pieces on top; they should be steamed. Close the pot and cook over medium heat until the water has evaporated. Do not open the lid while cooking. The strudels go best with roast pork with plenty of sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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